Annie Vickers
Co-Founder/Director of Operations

I am a nurse by profession and have 12 years of managerial experience. I am a mother of two beautiful children, Ethan, and Emma, with Chase being my bonus child since Alan and I were married in 2011. I was aware of Chase’s struggles with addiction from the beginning and while the two of us often butted heads early on, our ending was pure love, respect, and adoration for each other. Chase helped me grow as a person and a parent and for that I am forever grateful. In 2015 we learned we were going to be grandparents and ultimately had to step-up and raise our grandson Cash. I have always enjoyed helping, educating and being a mentor to others. I am of Christian faith and a member of Hollow Springs Community Church. I was born and raised in Tennessee and am an avid Tennessee Volunteers football fan. While it breaks my heart that Alan and I started this non-profit, I have a fire ignited in me to fulfill our mission of bringing education and awareness regarding the deadly epidemic we are facing with the Fentanyl crisis nationwide. While this demonic drug robbed our family and friends of such a beautiful soul Chase profoundly impacted my life in many aspects. I am thrilled to be part of Chase Away Fentanyl to honor our son, Chase Alan Vickers and save many lives.

“As God’s chosen people, holy and dearly loved, clothe yourselves with compassion, kindness, humility, gentleness and patience”. Colossians 3:12





Smokin’ Shrimp Fried Rice

Serving Size 6 to 8- Prep Time 5 minutes/ Cook Time 10 to 15 minutes / Total Time 20 minutes

2 tablespoons sesame oil
2 tablespoons canola or vegetable oil
1 pound medium-large fresh shrimp, cleaned (approximately 15-20 count shrimp)
1 cup frozen peas and diced carrots blend
1/2 cup frozen corn
3 tsp garlic
1/2 teaspoon ground ginger
3 large eggs, lightly beaten
4 cups day old rice
2 to 3 green onions, trimmed and sliced into thin rounds
3 to 4 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup Big Jr’s Smokin’ White Sauce
• To a large non-stick skillet or wok, add the sesame, canola or vegetable oil shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp, don’t overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.
• Add the peas, carrots, corn to the skillet and cook for about 2 minutes, or until vegetables begin to soften, stir periodically.
• Add the garlic, ginger, and cook for 1 minute, stir periodically.
• Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
• Add the shrimp, rice, green onions, evenly drizzle with soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 2 minutes, or until shrimp is reheated through. Incorporate the White Sauce into the dish. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired